Method:

Preheat the oven to 180°C. Butter the base of a deep 20cm round cake pan (mine is 21cm). Cream the butter, sugar and coconut essence together using an electric mixer. Add the eggs one at a time, beat until combined. Add the coconut, self-raising flour, sour cream and milk and beat on a low speed until combined.

Pour the mixture into prepared pan and bake for 50 minutes to 1 hour until a skewer inserted into the centre of the cake comes out clean.

Cool in pan for 15 minutes and then turn onto a wire rack to cool completely.

To prepare icing, combine icing sugar, coconut, butter and milk in a bowl. Mix well until all combined. If the mixture is too dry, add some more milk. Then add pink food colouring to ‘taste’.

Spread icing on cold cake. Lovely with a cup of tea.

Notes:

This is a beautiful rich, moist cake. My daughter insisted on quite bright pink icing—she added enough to get scarlet!